Cloudy Rhubarb cordial




  1. Slowly cook 450g of rhubarb, and a frozen ginger cube, with 300ml of water in a big pan with the lid on, for 15 mins until it's completely soft and mushy. 
  2. Strain the rhubarb through a sieve, catching the juice.
  3. For every litre of juice you have, add 500g sugar and 60ml lemon juice. Heat until just below boiling point to dissolve the sugar, then bottle into sterilised bottles.
  4. Dilute with water to taste. (about 25ml per 500ml)

NOTES:

Made about 500ml of rhubarb juice, so used 250g of sugar and 30ml of lemon juice.

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